Which Extender Recipe Do You Use?

Hi all,I need help. I have tried the WASC recipe from recipezaar. It came out perfect when I made just a chocolate cake. I tried the same with strawberry by adding a cup of cut strawberries and it came out great too. I tried the same recipe by adding a 3/4 cup of mashed bananas to a white cake mix and the center didn't get cooked well. It rose fine, but inside is still wet and the sides have browned. I also added a pack of instant pudding mix. Can anyone tell me what did I do wrong? I need to make a banana cake for this weekend.

It may be the bannanas. We've done bannana bread for years, and recently did a bannana cake, and they do seem to tend to stay a little sticky and moister than one might think. It may be that the cake needs a bit more time for bannana just because the bannanas are so moist.

I don't know what type of mix you use, but I read before on the box cake mixes that if it is the mix with pudding in it, you shouldnt add more. I don't know if this applies to you. It was probably just the bananas.

Thank you all. Actually I baked it at 350 and it was for one batch and I used two 9" pans. I was trying the recipe to see if it comes out fine. Now that I read your posts, the mix did have pudding in it not a lot just one cup (Pillsbury). I didn't cut back on water or sour cream, so it could be the reason. I did bake 10 minutes more than required for that pan, edges had browned really nicely but center was too moist.

Thanks to everyone for suggestions and ideas. I used two boxes and put one cup sour cream and one cup mashed bananas. Added a little bit of banana extract (thanks to indydebi) and substituted half of the sugar with light brown sugar. Cake came out very good.